4 1 1 fc A Si SSSSlS IT r BBS Pi I fcV im W I a J i i vWKS ft I ftVSfKi f fcvSS ft graded produce of U 22 ftSC x J Ww t Vj lw St w s k Xf J n lo J J- rr fiv I Venetian vanilla barbecue cut from Canada grade beef bone in j J ft litre 9BJ plastic BARBECUED either short ribs or braising ribs 3 to lbs Braising Ribs Adolphs Meat Marinade cups Barbecue Sauce any flavour Marinade Braising Ribs in Meat Marinade according package directions ensuring meat is pierced with a fork at intervals ensure deep down flavour Coat ribs with barbecue sauce and plage on barbecue grill above hot coals Using a brush coatexposed side of ribs with barbecue sauce while cooking Remainder of Marinade liquid may be used baste exposed side of ribs if desired instead of barbecue sauce After to minutes turn ami coat exposed side then cook an additional to minutes Win serve to hungry more meat v fresh country cul CSl back neck wings 2 giblets frozen predressed Canada grade A young turkeys under 121b frozen New Zealand lamb shoulder chops ib frozen golden fry sausage HI Loblaws boneless cooked smoked dinner hams Z Foods by the piece large bologna cooked meals 1 lb Loblaws variety pack Shopsy f potato salad QC or cole slaw each 5J morearoGerv deep browned in sauce or with pork and tomato sauce T fc rj Libbs in tomato sauce with tie uce 2 tins from full of juice Valencia IS otex- regular super lb bag W 98 20ti i produce of USAf na 1 grade bigWackbeauUes- HI fresh California no 1 grade hew crop atoesbS Floral Special digestive biscu if i tie j i prices effective to tues july 19 except produces bakery effective to sat july we Reserve the right to limit quantities newmarket only Li A I sanitary napkins Swifts premium beef luncheon meat QA Gusto frozen 4 cheese pizza Gay Lea J soft margarine www nil